Fried Asian Eggplant

• Three 6-ounce Asian eggplants, peeled and sliced crosswise 1/2 inch thick
• Salt
• Wondra flour, for dusting
• Vegetable oil, for frying

1. Set the eggplant slices on a large rimmed baking sheet and sprinkle each side with salt.
2. Let the eggplant stand for 30 minutes, then pat dry with paper towels.
3. Preheat the oven to 350.
4. In a large saucepan, heat 1 inch of oil to 350.
5. Set a rack on a rimmed baking sheet near the stove.
6. Dust the eggplant slices with Wondra.
7. Working with 6 slices at a time, fry the eggplant until browned and tender, about 1 minute per side.
8. Using a slotted spoon, transfer the fried eggplant to the rack and let drain.
9. Repeat with the remaining eggplant, adjusting the heat as necessary to keep the oil at 350.
10. Reheat the eggplant in the oven for about 3 minutes, then serve.

three, salt, wondra flour, vegetable oil

Taken from www.foodandwine.com/recipes/fried-asian-eggplant (may not work)